Yummy Vegan Pesto Classico

28 Reviews

Prep: 15 min
Ready In: 15 min

“This is a classic recipe I use and love. Nutritional yeast is substituted for the traditionally used dairy. Tasty on pasta, bread, sandwiches, omelets, etc. Try adding sun-dried tomato slices post-completion for an added boost of rich flavor. P.S. - It also freezes beautifully.” - by CANDIEDVIOLET

Ingredients

1/3 cup pine nuts
2/3 cup olive oil
5 cloves garlic
1/3 cup nutritional yeast
1 bunch fresh basil leaves
salt and pepper to taste

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Metric US

Original recipe yields 16 servings

Directions

Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
Gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.

Nutrition

Amount Per Serving (16 total)

Calories
106 cal
5%

Fat
10.6 g
16%

Carbs
1.7 g
< 1%

Based on a 2,000 calorie diet

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Reviews (28)

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C. Coleman

Jan. 20, 2009

"I have made this recipe three different times; it's THAT good! First, I made it according to directions and ingredients. Then, the second time, I ran out of basil, so I added some kale, and it was sti..." See morell delish! A great way to sneak those green leafies in there! The third time, I ran out of pine nuts, so I subbed some walnuts for a portion of the pine nuts, and I did mostly kale with only a little basil for the flavor, and it was still amazing! This is a fabulous recipe -- thank you!"

Kim

Jul. 10, 2009

"I hesitate to rate this recipe because I made it with baby arugula, not basil. Other than that one substitution, I followed the recipe as written. Really excellent pesto - and I imagine it would be ..." See morejust as delicious with basil or any other greens variation. The amount of garlic was perfect, not overpowering; the nutritional yeast (which I love) adds a wonderful cheesy taste. The arugula lent a slightly bitter bite that I enjoyed just as much as I like regular basil pesto. So, I posted the review anyway to encourage others to try the recipe - even if all they have is arugula. UPDATE: I have now made this with just regular basil from my garden. Served in a grilled veggie pasta salad to hordes of hungry coworkers. They loved it. Also made it with lightly toasted almonds and basil. I believe this was the best batch yet. Freezes exceptionally well."

Anae

Feb. 21, 2008

"Love it! Great on pasta, pizza, just about anything! I needed more than one bunch of supermarket basil, though. What a great option for vegans!..." See more"

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